Cornflour
Description
Cornflour, also known as cornstarch in American English, is a fine, powdery flour obtained from the endosperm of corn kernels. It is primarily used as a thickening agent in soups, sauces, and gravies. In the kitchen, it is esteemed for its ability to form a clear, translucent gel when mixed with water and heated. Due to its lack of flavor, it doesn't alter the taste of dishes, making it a go-to ingredient for thickening without affecting flavor profiles.
Common uses
Cornflour is often used as a binding agent in baked goods and as a thickener in culinary applications. It's also a common ingredient in batters for deep-frying, where it provides a crispy coating to foods. In addition to cooking, cornflour has applications in industrial food production and can even be used in non-food contexts, such as in the manufacturing of biodegradable plastics and fabrics.
Nutritional value
Calories
Per 100 grams, cornflour contains approximately 381 calories (1,594 kJ).
Protein
Cornflour has a modest protein content, providing around 0.3 grams per 100 grams.
Fat
This ingredient is low in fat, with only about 0.1 grams per 100 grams.
Carbohydrates
It is high in carbohydrates, with around 91 grams per 100 grams, mostly in the form of starch.
Vitamins
Cornflour contains minimal amounts of vitamins, such as thiamin and folate.
Minerals
It offers small amounts of minerals like iron and potassium.
Health benefits
As a gluten-free alternative to wheat flour, cornflour can be beneficial for those with celiac disease or gluten intolerance. Its high starch content can also provide quick energy and may be used to soothe skin irritations when applied topically.
Potential risks
Overconsumption of cornflour can lead to weight gain due to its high calorie and carbohydrate content. It is also not suitable for individuals with a corn allergy. As a refined product, it lacks the fiber and nutrients found in whole corn.
Common recipes
Cornflour is a staple in recipes for sauces, gravies, and custards. It's used in the preparation of cakes, pastries, and biscuits, and as a coating for fried foods.
Cooking methods
It is typically mixed with a cold liquid before being added to hot dishes to prevent clumping. When heated, it thickens liquids to a desired consistency.
Pairing with other ingredients
Cornflour pairs well with dairy, as seen in puddings and cream-based dishes. It also complements acidic ingredients like tomatoes and vinegar, which can benefit from its thickening properties without curdling.
Summary
Cornflour is a versatile ingredient used worldwide to thicken, bind, and coat in various cooking and baking applications. Offering a neutral taste and gluten-free properties, it provides a clear gel-like consistency, making it ideal for a range of dishes. While it's not a significant source of nutrients, it plays an essential role in both sweet and savory recipes.